Line a 23x32cm/9x13” Swiss roll tin with parchment.
Put the bread mix and water into a large bowl and mix to a smooth and thick batter.
Sprinkle two spoons of oil over the batter and gently turn the mix in the oil so that it slightly loosens from the side of the bowl.
Spread the batter out in the prepared tin.
Drizzle the last two spoons of oil over the top.
Sprinkle the salt over the top and press the rosemary into the surface.
Cover with cling film and leave in a warm place to rise for one hour.
Pre-heat the oven.
Bake for 10 minutes then carefully remove from the oven and press the end of a wooden spoon into the dough to create dimples.
Return the tray to the oven and bake for a further 45-50 minutes. Delicious served warm.
23x32cm/9x13” Swiss roll tin, parchment and large bowl
220°C, Fan 200°C, 425°F, Gas 7
Wow! I am so impressed with this recipe. My partner has recently released she cannot eat gluten, and has found the prospect pretty depressing. This recipe gave us hope that it is possible to have delicious gluten free bread. Can't wait to try more of these recipes.
My only tip would be to eat within 24 hours, or freeze as it dried out quite quickly.